These are hands down the best Paleo chocolate chip cookies I’ve ever made—and the best I’ve tasted. They’re irresistible.
Golden, crumbly edges, soft centers, perfectly balanced sweetness, and made with healthy ingredients. What more could you want from a cookie? This recipe wins.
I’ve been on a cookie kick lately. So much so that my favorite souvenirs from international trips are cookies. I bring home the top-rated cookies from the countries I visit instead of typical souvenirs. It might sound odd, but I love exploring local cookies.
Last trip to Ecuador I stocked up on coconut cookies, and now those packets are nearly gone. My husband and I keep sneaking into the “secret” drawer for them. Since I plan ahead, I tested new cookie recipes to replace those favorites rather than fly back to Quito—this was the more sensible choice.
These cookies aren’t the same as the Ecuadorian coconut ones, but they definitely hit my cookie spot. They are truly delicious.
These are made with cassava flour—a common ingredient in Ecuador—and include collagen peptides, which support hair, skin, nails, bones, and connective tissue.
The added vanilla, dark chocolate chunks, sea salt, and ghee elevate these cookies to another level of flavor.
These cookies will satisfy every craving and fill your kitchen with the irresistible scent of freshly baked cookies. I know that sounds dramatic, but it’s true.
These Chocolate Chip Cookies are:
- Gluten free
- Dairy free
- Paleo friendly
- Protein enriched
- Crumbly with soft centers
- Chocolate-forward
- Made with wholesome ingredients
- Delicious
Watch the short, easy-to-follow recipe video below for a quick demo.
Best Paleo Chocolate Chip Cookies
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- Author: Mariel Lewis
- Total Time: 22 mins
- Yield: 12 cookies
Description
These are the best Paleo chocolate chip cookies—made with cassava flour, collagen peptides, and other Paleo-friendly ingredients. They make a perfect afternoon snack or post-dinner treat.
Ingredients
- 1 cup cassava flour
- 1/4 cup unflavored collagen peptides (about 10 g per scoop)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup ghee
- 1/2 cup coconut sugar
- 1 whole large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the cassava flour, baking soda, and sea salt; set aside.
- In a larger bowl, combine ghee and coconut sugar with a fork until incorporated. Stir in the whole egg, egg yolk, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until combined. Fold in the dark chocolate chunks.
- Use a cookie scoop to portion dough—about 6 cookies per sheet—placing scoops on the prepared trays. Lightly flatten each scoop with your hand; they will spread, so don’t over-flatten.
- Bake 10–12 minutes, until edges are golden. For even baking, bake one tray at a time if possible.
- Allow cookies to cool completely on the sheet before removing so the edges can crisp up. Store in an airtight container for up to one week.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
WATCH HOW TO MAKE MY CHOCOLATE CHIP COOKIES (1 MIN):
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